Egg Powder for Restaurants: Whole Egg, Yolk and Egg White Powder
Egg powder is real egg with the water removed, leaving a fine powder that stores at room temperature. In a busy kitchen it removes every headache of fresh eggs — no breakage, no shells, no spoiled trays — and because it is weighed in grams, your plate cost stays fixed.
Al Laith supplies three families: whole egg powder for batters, breading, dough and omelettes; egg yolk powder for mayonnaise, sauces and custard; and egg white powder for meringue, binding and coating. One kilo of whole egg or yolk powder makes 4–4.5 kg of liquid egg, and one kilo of white makes 8 kg of egg white.
Available packs: 1 kg · 15 kg bag · 25 kg bag · Delivery across all of Egypt
Frequently asked questions
Is egg powder real egg?
Yes. It is chicken egg that has only had its water removed; you bring it back to liquid with water at the ratios given on each product.
How do I reconstitute egg powder?
Whole egg and yolk: 1 kg powder + 3–3.5 L water. Egg white: 1 kg powder + 7 L water gives 8 kg of egg white.
Whole egg, white or yolk powder — which one do I need?
Whole egg for batters, breading, dough and omelettes; yolk for mayonnaise, sauces and custard; egg white (albumen) for meringue, binding and coating.
Want a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.